500 Cocktails: The Only Cocktail Compendium You'll Ever Need by Wendy Sweetser PDF

By Wendy Sweetser

500 Cocktails is a entire quantity that would motivate even the main reluctant host to play bartender. The exact recipes will advisor readers with precision, taking the guesswork out of changing beverages. With tips about every little thing from getting ready the glasses to stirring, shaking, muddling, and pouring, 500 Cocktails will be certain luck each time.

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Additional resources for 500 Cocktails: The Only Cocktail Compendium You'll Ever Need

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Look for fresh wild underground root) related to ginger, consists of reddish- lime leaves at Southeast Asian markets. Frozen leaves tan cylindrical sections divided by tougher reddish- will have all the perfume of the fresh product but with brown rings and a fibrous interior. Warm, sweet, and darker color. spicy, galangal’s flavor is reminiscent of cinnamon, ginger, and pine. Ginger is the best substitute. Fresh, frozen, or dried galangal are available at many Asian markets. i Fish sauce is the umami-rich liquid drained off after i Coconut milk is the rich, creamy liquid derived from soaking the grated meat of a mature coconut in water; coconut water is the liquid from a young coconut.

1 i Asafetida is an intriguing spice that lends a 2 deep savory, or umami, note to many Indian vegetarian legume dishes. Its name translates in many languages to “devil’s dung” because of its potent, even stinking, aroma. The dried yellow-brownish resin is extracted from the root of the plant, which is in the fennel and parsley family and grows wild from Central Asia to the eastern coast of the Mediterranean Sea. The pure resin is the strongest; next is gray hing—its common name in Indian markets.

Indd 58 (Text) (Ray) (Fogra 39)Job:03-30083 Title:RP-The Soupmakers Kitchen #175 Dtp:225 Page:58 3/15/13 9:04 PM 3/18/13 9:02 AM 001-160_300 001-160_300 5/13 9:04 PM 8/13 9:02 AM 1 2 3 5 Prepare the corn cream by cutting the kernels off the cobs. See Appendix, page 145. 1. Combine the corn kernels, corn “milk” stock, jalapeno, and bay leaves in a large soup pot. Bring to a boil, reduce the heat, and simmer for 20 minutes, stirring occasionally, or until the mixture has thickened. 2. Skim off and discard the white foam that rises to the top.

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500 Cocktails: The Only Cocktail Compendium You'll Ever Need by Wendy Sweetser

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